Roast Leg of Lamb with Salsa Verde

Ingredients

• 1 tbsp olive oil
• 3 large cloves garlic, crushed
• 1 sprig rosemary finely chopped
• 1 tbsp lemon juice
• 1 leg lamb about 2 kg
• 2 onions, roughly chopped
• 2 carrots, roughly chopped.

For the Salsa Verde

• 1 tbsp capers
• 6 anchovy fillets
• 30g flat leaf parsley,chopped
• 20g basil, chopped
• 10g of mint, chopped
• 1 clove of garlic, crushed
• 1 tsp Dijon mustard
• 2 tsp of red wine vinegar
• 8 tbsp extra virgin olive oil
• Salt and pepper to taste.

Method

Preheat your Neff oven to 200°C Circo-Roasting. Medium Added Steam.

1. Mix together the olive oil, garlic, rosemary and lemon juice.
2. Use a sharp knife to make incisions all over the lamb, about 2 cm apart.
3. Spread the garlic and rosemary mixture all over the lamb.
4. Put the onions and carrots in the universal pan and put the leg of lamb on the bed of vegetables. Roast in the oven on shelf level 2 for 30 minutes. Lower the temperature to 180°C and roast for a further hour. Add another 20 minutes for well-done lamb. While the lamb is cooking make the Salsa Verde.
5. Finely chop the capers and anchovies. In a bowl combine the herbs with the garlic, mustard, capers, anchovies and red wine vinegar. Pour in the olive oil and mix well. Season with salt and pepper.
6. Remove the lamb from the oven and transfer to a serving dish. Cover and allow to rest for 30 minutes before carving. Serve with the Salsa Verde.
7. To serve. Place some of the black beans in a tortilla, then sprinkle over some sour cream, cheese and avocado salsa. Roll up and serve immediately.